As a wise man once said, “Bears, beets, Battle Star Galactica.” Out of the items in that list, beets are by far my favorite to bake with.
There are plenty of benefits to baking with beets:
- Adding beets gives your baked goods a beautiful deep violet color.
- Beets are naturally sweet, so baking with beets allows you to reduce the cane sugar and other sweeteners used.
- Beet puree acts as an egg replacer. No flax eggs necessary!
- Combining beets with chocolate will help you sneak vegetables into your children’s (or vegetable phobic significant other’s) diets.
- You can use your beet-red stained hands to convince your least favorite family members that you committed murder and fill them with dread every time you cross their paths at holidays, birthdays, and family reunions. Christmas will never be the same!
Before you start baking, you’ll have to make beet puree. Simmer beets for about an hour or until the beets are soft. Let them cool, peel them (the skin should come off easily with your fingers), and puree them in a food processor or strong blender. If the food processor is having trouble breaking down the beets, add a little bit of water. The puree should be the consistency of applesauce.
Once you have your beet puree, you can start baking! This recipe will only take 1-2 beets, but, if you love beets as much as I do, I recommend making more beet puree at a time and using it in other recipes (or just for baking these chocolate muffins everyday—that’s fine too).
Active Time: 10 minutes, Total Time: 30 minutes
Makes 12 muffins
- 1 cup beet puree
- 2/3 cup sugar
- 1/3 cup canola or other neutral tasting oil
- 1/2 cup unsweetened plant milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup cocoa powder
- 1 1/3 cup flour
- 1 tablespoon baking powder
- 1/2 cup chocolate chips (divided)
Preheat the oven to 375 degrees and line a 12-cup muffin tray.
In a large bowl, mix together the wet ingredients, including the sugar.
Mix in the cocoa powder. Then, incorporate the flour about 1/3-1/2 cup at a time.
Mix in the salt and baking powder.
Fold in the chocolate chips. Save some to top off the muffins.
Fill each liner until 3/4 full. (I like to use an ice cream scooper to do this). Top each muffin with 3-4 chocolate chips.
Place trays in the oven. Leave oven at 375 for 1-2 minutes. Then, lower to 350 degrees. (Don’t forget to lower the temperature or muffins will be dry!) After lowering the temperature, the muffins will be finished baking in 15-16 minutes. The muffins should be in the oven for 17-18 minutes in total.
Remove muffins from the oven and place them on a cooling rack (or just stuff them in your face and burn your tongue) and enjoy!
Foil liners work best with this recipe due to the low oil content. Paper liners will work as well, but the muffins will stick to them a little.
These can be made gluten free! Replace the flour with your favorite gluten free all-purpose flour. Depending on the flour you use, you may have to add 1/4-1/2 cup more almond milk and increase the baking time by a few minutes.